Healthy Bits · Nutrition & wellness
Sauerkraut
Sauerkraut is simply cabbage and salt, left to ferment. Over a week or more, naturally occurring bacteria turn the cabbage tangy and fill it with live cultures, the friendly microbes that may support a healthy gut. Cabbage also brings fiber and vitamins C and K.
The key is choosing the right jar. Shelf-stable sauerkraut is usually pasteurized, which means the live cultures are gone. Look in the refrigerated section for raw, unpasteurized kraut with just cabbage, salt and maybe spices on the label.
If fermented foods are new to you, start small, about a forkful a day, and work up as your digestion adjusts. Try this: add a spoonful to eggs, grain bowls, salads or a veggie burger for a bright, salty crunch.
- probiotics
- gut health
- digestion
- fiber
Healthy Bits are for general education and aren’t medical advice. Check with your doctor or healthcare provider before making changes, especially if you’re pregnant or nursing, take medication, or are managing a health condition.